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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Aboriginal Food Practices and Australian Native Plant-Based Foods: A Step toward Sustainable Food Systems
Carla Vanessa Alves Lopes, Seema Mihrshahi, Rimante Ronto, et al.
Sustainability (2023) Vol. 15, Iss. 15, pp. 11569-11569
Open Access | Times Cited: 10

Showing 10 citing articles:

Towards resilient food systems: Interactions with Indigenous knowledge
Dietrich Knorr, Mary Ann Augustin
Trends in Food Science & Technology (2025), pp. 104875-104875
Closed Access | Times Cited: 1
Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods
Thomas Owen Hay, Joseph Robert Nastasi, Gerry Turpin, et al.
International Journal of Food Science & Technology (2025) Vol. 60, Iss. 1
Open Access
Exploring the broad-spectrum pharmacological activity of two less studied Australian native fruits: chemical characterisation using LCMS-driven metabolomics
Indeewarie Hemamali Dissanayake, Muhammad A. Alsherbiny, Colin Stack, et al.
Food & Function (2024) Vol. 15, Iss. 12, pp. 6610-6628
Closed Access | Times Cited: 2
Co-Designing Research for Sustainable Food Systems and Diets with Aboriginal Communities: A Study Protocol
Carla Vanessa Alves Lopes, Seema Mihrshahi, J. F. M. Hunter, et al.
International Journal of Environmental Research and Public Health (2024) Vol. 21, Iss. 3, pp. 298-298
Open Access | Times Cited: 1
Sensory preferences are important motivators for using herbs and spices: A cross‐sectional analysis of Australian adults
Nina A. Wilson, Evangeline Mantzioris, Anthony Villani
Journal of Human Nutrition and Dietetics (2024) Vol. 38, Iss. 1
Closed Access | Times Cited: 1
Food Choices, Sustainability and Australian Native Foods: Perceptions among University Students
Carla Vanessa Alves Lopes, Putu Novi Arfirsta Dharmayani, Rimante Ronto, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1677-1677
Open Access
Three feet under: hāngī and the contemporary adaptation of indigenous culinary techniques
Robert Richardson
Food Culture & Society (2024), pp. 1-17
Open Access
Exploring the use of portable infrared spectroscopy as a quality assurance tool for the Australian Native/Traditional food industry: a case study on finger lime (Citrus australasica)
Joseph Robert Nastasi, Keely Rose Perry, Shanmugam Alagappan, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7570-7579
Open Access
Unlocking the Nutritional Potential of Australian Yam (Dioscorea spp.)
Samson Olumide Fawale, M. Netzel, Ai Nguyen, et al.
Food Bioscience (2024), pp. 105612-105612
Open Access
Interventions and Programs Using Native Foods to Promote Health: A Scoping Review
Carla Vanessa Alves Lopes, Julianna Lys de Sousa Alves Neri, J. F. M. Hunter, et al.
Nutrients (2024) Vol. 16, Iss. 23, pp. 4222-4222
Open Access
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